Keto Roasted Cauliflower with Prosciutto, Capers, and Almonds roasts golden cauliflower florets in bacon grease, then scatters torn prosciutto, slivered almonds, and capers over the top for a final crisping. A dusting of Parmesan pulls the salty, nutty, briny flavors together. Thirty minutes start to finish, and 6.9 g of net carbs per serving.
If you’ve been hunting for a Keto Roasted Cauliflower recipe that isn’t boring, you are going to be obsessed with this flavor combination. I love how the salty prosciutto and tangy capers totally transform the cauliflower, making this the ultimate low-carb side dish for busy weeknights. It takes literally five minutes to prep—especially if you grab a bag of precut florets—and the roasted almonds add that satisfying crunch we all crave. Whether you’re staying strict Keto or just want a delicious veggie plate, this roasted cauliflower with prosciutto and almonds feels fancy without any of the fuss!
Ingredients
• 12 oz / 340 g cauliflower florets
• 2 tbsp / 28 g (0.99 oz) leftover bacon grease or olive oil
• Pink Himalayan salt, to taste
• Freshly ground black pepper, to taste
• 2 oz / 57 g sliced prosciutto, torn into small pieces
• 0.25 cup / 30 g (1.06 oz) slivered almonds
• 2 tbsp / 17 g (0.6 oz) capers, drained
• 2 tbsp / 10 g (0.35 oz) grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F / 200°C. Line a baking pan with parchment paper or a silicone mat.
2. Place the cauliflower florets on the prepared pan. Add the bacon grease or olive oil, season with salt and pepper, and toss to coat everything evenly.
3. Roast for 15 minutes.
4. Remove the pan from the oven. Stir the cauliflower and scatter the torn prosciutto pieces throughout the pan.
5. Add the slivered almonds and capers to the mixture and stir gently to combine.
6. Sprinkle the grated Parmesan cheese over the top.
7. Return the pan to the oven and roast for another 10 minutes, or until the cauliflower is tender and the prosciutto is crispy.
8. Use a slotted spoon to serve immediately, leaving any excess grease behind.
Nutritional Information
• Nutrition Facts
• Calories: 337 kcal
• Total Fat: 27.5 g
• Total Carbohydrates: 12.1 g (0.43 oz)
• Dietary Fiber: 5.2 g
• Net Carbohydrates: 6.9 g (0.24 oz)
• Protein: 14.7 g
Pro Tips
• Give your florets room to breathe. If you crowd the pan, the cauliflower will steam instead of roast. Use two pans if necessary to ensure everything gets crispy.
• Go easy on the salt when seasoning. The prosciutto, capers, and Parmesan are already very salty. You can always add more at the end, but you can’t take it away.
• Add the prosciutto in the last 10 minutes of cooking. This is the key to getting perfectly crispy prosciutto ‘chips’ that don’t burn before the cauliflower is tender.
FAQ
Q: How do I get the prosciutto perfectly crispy without burning it
A: The key to perfectly crispy prosciutto is to add it during the final 10 minutes of cooking. Adding it to the pan along with the almonds and capers ensures it gets crisp and flavorful without burning before the cauliflower is tender.
Q: Why did my roasted cauliflower turn out soggy instead of crispy
A: Soggy cauliflower is typically caused by overcrowding the baking pan. For a crispy result, make sure the florets are in a single layer with plenty of space. If the pan is too full, the cauliflower will steam instead of roast. Use two pans if necessary.
Q: Can I use something other than bacon grease for this recipe
A: Absolutely. While bacon grease adds a savory flavor, olive oil is an excellent substitute. You could also use other high-heat, keto-friendly fats like avocado oil or melted ghee to roast the cauliflower.
Pro Tips
- Give your florets room to breathe: if you crowd the pan, the cauliflower will steam instead of roast. Use two pans if necessary.
- Go easy on the salt when seasoning — the prosciutto, capers, and Parmesan are already very salty. You can always add more at the end.
- Add the prosciutto in the last 10 minutes of cooking. This is the key to perfectly crispy prosciutto 'chips' that don't burn before the cauliflower is tender.
- Leftover bacon grease works beautifully in place of olive oil for roasting the florets — it's listed right in the recipe and adds a smoky depth.
- Use a slotted spoon to serve immediately, leaving any excess grease behind in the pan.
Frequently Asked Questions
Why is my cauliflower steaming instead of roasting?
The pan is overcrowded. Give the florets space in a single layer, and use two pans if you need to — crowding traps steam and softens the edges.
When do I add the prosciutto?
Scatter the torn pieces over the cauliflower for the final 10 minutes of roasting. That timing crisps them into salty chips without burning them.
Can I use bacon grease instead of olive oil?
Yes — the recipe calls for leftover bacon grease or olive oil to toss the florets. Bacon grease adds a smoky richness that suits the prosciutto and capers.
Is this roasted cauliflower keto-friendly?
Each of the 4 servings has about 6.9 g of net carbs (12.1 g total, 5.2 g fiber) with 14.7 g of protein and 27.5 g of fat.
Recipe card below.
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Keto Roasted Cauliflower with Prosciutto, Capers, and Almonds
Ingredients
Method
- Preheat your oven to 400°F / 200°C.
- Line a baking pan with parchment paper or a silicone mat.
- Place the cauliflower florets on the prepared pan.
- Add the bacon grease or olive oil, season with salt and pepper, and toss to coat everything evenly.
- Roast for 15 minutes.
- Remove the pan from the oven.
- Stir the cauliflower and scatter the torn prosciutto pieces throughout the pan.
- Add the slivered almonds and capers to the mixture and stir gently to combine.
- Sprinkle the grated Parmesan cheese over the top.
- Return the pan to the oven and roast for another 10 minutes, or until the cauliflower is tender and the prosciutto is crispy.
- Use a slotted spoon to serve immediately, leaving any excess grease behind.
- Add the prosciutto in the last 10 minutes of cooking. This is the key to getting perfectly crispy prosciutto 'chips' that don't burn before the cauliflower is tender.
